I’m always looking for really easy and super fast meals I can make for my meat-loving husband that I can whip up in 20 minutes or less. That’s about the amount of time it takes him to get home after he calls to say he’s on his way.

This one makes use of pre-sliced veggies available at the store if you don’t have time to slice them yourself. From the bagged veggies I removed all of the red peppers. Hub’s likes his food mild, and red peppers don’t move in that circle.

This is sized for our small family, about 2 servings.

Super-Easy Chicken and Vegetable Stir Fry - Dinner in 20 minutes
This is sized for our small family, about 2 servings. Super-easy Chicken and Vegetable Stir Fry
Author:
Cuisine: Asian
Type: Main Dish
Yield: 2
Prep Time: 
Cooking Time: 
Total Time: 
Ingredients
  • 2 Tbls Olive or Canola Oil
  • 1 lb boneless, skinless chicken (about 1 large breast)
  • 2 tsp chopped garlic
  • ¼ c chopped onion
  • 1 Tbls chopped fresh Ginger
  • ½ cup chicken broth
  • 4 Tbls Low-Sodium Soy Sauce
  • 2 tsp sugar
  • 1 Tbls Cornstarch
  • 8 oz of stir fry vegetables - your choice. I used carrots, snow peas, and broccoli
Instructions
  1. Cut the chicken into bite size pieces. Heat the oil, add garlic, onion, ginger and chicken. Do not add salt. Cook until chicken is browned (about 7 minutes). Meanwhile, whisk the chicken broth, Soy Sauce, cornstarch, and sugar.
  2. Once the chicken is cooked, add vegetables and stir-fry until crisp-tender. Add the broth mix, stirring constantly, and bring sauce to a boil for 1 minute.
  3. Serve immediately over white or brown rice and a side of mandarin oranges.
  4. Garnish with peanuts if you like. Other vegetables you might like are bok choy and sprouts.